1 freshly caught snapper, approximately 2 pounds, cleaned
2 tbs. freshly grated ginger
1 bunch shallots, finely sliced on the diagonal
1/2 cup Chinese cooking wine
1 cup fish or chicken stock (fish stock is best)
2 tbs. corn starch
2 cloves fresh garlic, minced
6 bok choy (pac choi)
soy sauce, as required
4 tbs. peanut oil

Heat a large wok over high heat until smoking then add peanut oil, swirling it around sides of wok to coat. Add 1/2 ginger and 1/2 ginger, fry briefly until aromatic then remove and discard. Do not allow ginger and garlic to burn.

Place whole snapper in the hot oil and cook each side until skin is crisp.

Meanwhile, place trimmed bok choy (pac choi) in a bamboo steamer and cook for 5 minutes. Add garlic, ginger, wine and a splash of soy sauce to wok, pouring over top of fish.

Cover for 1 minute then remove fish from pan and set aside to rest. Dissolve cornstarch in 2-3 tablespoons water, mixing briskly then add fish stock to wok, boil and add cornstarch whilst stirring constantly. If too thick add a little water.

Serve whole fish on a bed of bok choy (pac choi) and pour sauce over top. More soy may be added to sauce, if desired.

Submitted by: chefdave